| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime7 | 6 | servings |
INGREDIENTS
| 10 | lg | Clov garlic; minced |
| 1 | Seeded red bell pepper; cored and thinly | |
| Sliced | ||
| 5 | c | Chard leaves; stemmed and chopped |
| 1/4 | c | Pesto sauce |
| 1/2 | c | Nonfat yogurt |
INSTRUCTIONS
In a 10 inch nonstick skillet, saute garlic, bell pepper and 1/2 cup water over medium heat until pepper is soft, about 5 min. (Do not let garlic brown.) Add chard leaves; cover and cook until leaves are tender, about 2 min. In small bowl, stir together pesto and yogurt. Add to vegetable mixture. Toss with cooked hot pasta of your choice if desired. Makes 6 cups. NOTES : 6 grams of fat total per cup serving. | Recipe by: June 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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